Name: KPop Demon Hunters-style strawberry bingsu
Total time: 260 min
Yield: 2
Cuisine: Korean
Ingredients: Milk — 2 paper cups (360 ml); Fresh strawberries — 1 heaped paper cup, washed and sliced; Sweetened condensed milk — 2 level tablespoons; Mini rice cakes — 2 level tablespoons; Mint leaves — 2 small leaves

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Milk — 2 paper cups (360 ml)
Substitute available
If Milk — 2 paper cups (360 ml) is unavailable

If dairy milk is unavailable, use 2 paper cups unsweetened oat or soy milk. The frozen texture may be less creamy; check soy allergens.
Fresh strawberries — 1 heaped paper cup, washed and sliced
Substitute available
If Fresh strawberries — 1 heaped paper cup, washed and sliced is unavailable

If fresh berries are unavailable, thaw 1 paper cup frozen strawberries briefly and drain the extra juice. Keep a few pieces for the top.
Sweetened condensed milk — 2 level tablespoons
Substitute available
If Sweetened condensed milk — 2 level tablespoons is unavailable

If unavailable, stir 2 level teaspoons sugar into the milk before freezing and use a little plain yogurt on top. The flavor will be less rich.
Mini rice cakes — 2 level tablespoons
Optional
Leave these out if unavailable. Use only soft, bite-size cooked rice cakes; do not give chewy pieces to very young children.
Mint leaves — 2 small leaves
Optional
Leave out if unavailable; they are for color only.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Pour 2 paper cups milk into two small freezer-safe zip bags. Press out most of the air, seal tightly, and lay both bags flat on a tray so the milk freezes in a thin layer. Freeze for at least 4 hours until completely solid.
Step 2

Wash and dry 1 heaped paper cup strawberries. Remove the green tops and slice most berries into thin pieces. Mash a few slices with a fork to make a quick fresh strawberry topping; do not add water.
Step 3

Take the frozen milk bags from the freezer. Wrap one bag in a clean kitchen towel and tap it gently with a rolling pin until the milk breaks into tiny snow-like flakes. Repeat with the second bag. If it is too hard, leave it at room temperature for 2 minutes first.
Step 4

Open the bags and tip the milk flakes into two chilled bowls. Mound the flakes with a spoon without crushing them into a solid block. Work quickly so the ice stays light.
Step 5

Arrange the sliced strawberries over the milk ice. Spoon the mashed strawberry topping over the center, then drizzle 1 tablespoon sweetened condensed milk onto each bowl. Taste before adding more sweetness.
Step 6

Scatter soft mini rice cakes and add a mint leaf only if using. Serve immediately with spoons while the ice is fluffy. Discard any melted leftovers instead of refreezing them.